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Advanced Culinary Arts Final Study Guide Questions with Latest Update
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Haute cuisine was also known as petit cuisine. - Answer-true Eating was considered a necessity in ancient times, not a social occasion. - Answer-false In the 1950s, there were no frozen food sections in grocery stores. - Answer-false Which food service entrepreneur is accredited with disco...

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  • 12 de octubre de 2024
  • 6
  • 2024/2025
  • Examen
  • Preguntas y respuestas

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  • advanced culinary arts final study guide questions
  • haute cuisine was also known as petit cuisine a

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  • Culinary Arts
  • Culinary Arts

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Advanced Culinary Arts Final Study
Guide Questions with Latest Update
Haute cuisine was also known as petit cuisine. - Answer-true

Eating was considered a necessity in ancient times, not a social occasion. - Answer-
false

In the 1950s, there were no frozen food sections in grocery stores. - Answer-false

Which food service entrepreneur is accredited with discovering an effective way of
preserving foods? - Answer-Nicolas Appert

When adopting food packaging, manufacturers' primary concern is - Answer-food safety

The first cafes were places where people came together to talk about news. - Answer-
true

The phrase "the customer is always right" can be attributed to - Answer-Cesar Ritz

The term "restaurant" originated from what food items? - Answer-Hot soups

We lose taste buds as we age. - Answer-True

Eating fortune cookies after a meal is an ancient Chinese custom. - Answer-false

The tongue cannot detect any flavor without the nose. - Answer-false

Indian food is known for its - Answer-heavy use of spices

Which of the following would be used as utensils in India? - Answer-chunks of bread

How soon can fetuses detect the aroma of the food their mothers eat? - Answer-the
third trimester

Slurping is good table manners in what country? - Answer-japan

In some cultures, burping after a meal is a compliment to the chef. - Answer-true

Oils are devoid of any nutrients. - Answer-false

Nutrients that our bodies need in small amounts are called - Answer-micro nutrients

, The number of calories listed on a food label always refers to the number in the entire
package. - Answer-false

Many of the vitamins our bodies need can be absorbed by only which of the following? -
Answer-fat

It's impossible for vegetarians to get all the nutrients they need. - Answer-false

According to the USDA, which food groups should fill at least half our plates at every
meal? - Answer-fruits and vegetables

Food allergies can be life-threatening. - Answer-true

In order to determine how many calories are in a package of food, you should consider -
Answer-both the serving size and the total calories listed on the label

If you spray sanitizer around food during preparation and some falls in, what type of
contaminant are you dealing with? - Answer-Chemical hazard

Raw foods should be stored on the top shelf, above ready-to-eat foods. - Answer-false

In the majority of cases, hydration and bed rest are sufficient treatments for foodborne
illnesses. - Answer-true

Which of the following is NOT part of the first-aid procedures for minor burns? - Answer-
applying ice to the wound

Which of the following is NOT an effective way of minimizing slips and falls in a food
service establishment? - Answer-teaching employees how to walk over a wet surface
without slipping

It's okay to store dry foods near cleaners and pesticides as long as the chemicals are
properly labeled. - Answer-false

What type of cleaner is appropriate for grease that has built up on appliances? -
Answer-solvent

Which of the following is NOT part of the first-aid procedures for minor cuts? - Answer-
cleaning the wound with soap and water

When microorganisms spread from raw foods to ready-to-eat foods, this is called -
Answer-cross contamination

In the state of Texas, how many hours of instruction must a Certified Food Service
Manager program provide? - Answer-14

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